Food and Bioproducts Processing最新文献

{"title":"Pressurized liquid extraction (PLE) in an intermittent process as a new alternative for production of tincture from medicinal plants: The scale up and economic evaluation for production of passion fruit (Passiflora edulis Sims) leaf hydroalcoholic extract","authors":"Larissa da Cunha Rodrigues ,&nbsp;Pedro Ivo Nunes de Carvalho ,&nbsp;Gustavo César Dacanal ,&nbsp;Alessandra Lopes de Oliveira","doi":"10.1016/j.fbp.2024.11.022","DOIUrl":"10.1016/j.fbp.2024.11.022","url":null,"abstract":"<div><div>This work involves the simulation of scale-up and economic evaluation of the production process of passion fruit leaf extract (<em>Passiflora edulis</em> Sims) through intermittent pressurized liquid extraction. The highest extraction efficiency was achieved using a 70 % ethanol (v/v) mixture on a laboratory scale at 80 °C with 100 % solvent renewal per static cycle in 5 cycles and 6 min of static time. A scale-up study was conducted, keeping both the significant process variables and the solvent mass/feed mass ratio constant at (S/F= 4.25). This scale-up method proved effective for scaling from laboratory to pilot scale (from 34 mL to 2 L). Extraction with the pilot-scale equipment yielded total solids ranging from 35.6 ± 1.5 % with a consumption of around 3768.4 ± 121.3 mL of solution. The extraction curves were similar for both scales despite different times. Manufacturing Cost (COM), Profitability Analysis, Return on Investment Rate, Gross Margin, and Payback Time were simulated using SuperPro Designer® version 8.5 software. Five extraction systems were evaluated, with four using 2 extraction cells in a semi-continuous system with capacities of 2, 10, 50, and 100 liters and one in a batch system with only 1 cell. The results demonstrated that industrial-scale equipment has a lower COM if operated in a semi-continuous regime (2 extraction cells) with just two extraction cycles, presenting a competitive market price.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 272-283"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Peanut butter adsorption onto surfaces and surfactant selection in cleaning and the effect on allergen recovery","authors":"Joels Wilson-Nieuwenhuis ,&nbsp;Jim Taylour ,&nbsp;Luciana C. Gomes ,&nbsp;D. Whitehead ,&nbsp;Kathryn A. Whitehead","doi":"10.1016/j.fbp.2024.12.002","DOIUrl":"10.1016/j.fbp.2024.12.002","url":null,"abstract":"<div><div>Stainless steel and High-Density Polyethylene (HDPE) were fouled with suspensions of peanut butter and tested for their cleanability using cleaning solutions containing different surfactants. Following cleaning, protein allergen recovery from the surfaces was determined. The stainless steel was less rough (<em>S</em>_<em>a</em> = 162 nm) and less hydrophobic (-4.5 mJ/m²) than the HDPE surface (<em>S</em>_<em>a</em> <em>=</em> 3261 nm, −61.9 mJ/m², respectively). HDPE was cleaned more efficiently by Model cleaning solution B than Model cleaning solution A at all concentrations of peanut butter (0.001 % - 10 %). Recovery of the retained protein from the surfaces using Enzyme-Linked Immunosorbent Assay (ELISA) demonstrated that on the stainless steel, regardless of the cleaner or concentration used, no allergen was detected on the surface. The HDPE surfaces detected allergen from surfaces fouled with 10 % and 1 % peanut butter (5.12 ppm – 11.6 ppm and 0.01 ppm – 0.9 ppm, respectively). The recovery of allergens suggests an effect of the surface free energy and size of the surfactant molecules. Such findings are important when considering the selection of cleaners with respect to cleaning and allergen removal.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 315-324"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"High-pressure foaming of pizza","authors":"Emilia Di Lorenzo ,&nbsp;Paolo Iaccarino ,&nbsp;Pietro Renato Avallone ,&nbsp;Dario Condurro ,&nbsp;Nino Grizzuti ,&nbsp;Ernesto Di Maio ,&nbsp;Rossana Pasquino","doi":"10.1016/j.fbp.2024.12.001","DOIUrl":"10.1016/j.fbp.2024.12.001","url":null,"abstract":"<div><div>A novel breadmaking method via physical foaming was recently developed on the laboratory scale, in which a well-defined pressure history is applied to a dough at a high temperature, ensuring at the same time leavening (here, foaming) and baking. To make the scale-up possible, however, a deeper understanding of the process is needed, specifically in relation to how physical foaming affects the mechanism of bubble formation in dough (aeration vs nucleation) and how each of the processing parameters affects the final baked product. In the present work, we get insights into bubble dissolution happening as a consequence of the application of pressure, and we meticulously study the effect on the final volume and morphology of the process parameters, namely, saturation time, maximum pressure and pressure drop rate. In the case of the saturation time and pressure drop rate, a non-linear influence is observed in the analyzed experimental range, while the final volume shows an expected monotonic increase with the highest applied pressure. The effectiveness of the method and the possible extension to a pilot scale are also discussed.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 325-336"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antibacterial cellulose-based membrane with heat dissipation and liquid transportation for food packaging applications","authors":"Shusheng Huang ,&nbsp;Chen Deng ,&nbsp;Hanlin Zhang ,&nbsp;Xuejie Yue ,&nbsp;Fengxian Qiu ,&nbsp;Tao Zhang","doi":"10.1016/j.fbp.2024.11.029","DOIUrl":"10.1016/j.fbp.2024.11.029","url":null,"abstract":"<div><div>Food spoilage, caused by fungi and bacteria, has drawn increasing attention due to the lack of suitable temperature and humidity control, resulting in food waste and health risks. It is still a great challenge to develop green packaging materials with excellent antibacterial activities and effective temperature/humidity control for food preservation. Herein, a new strategy is proposed to obtain food packaging material with antibacterial ability, heat dissipation, and liquid transportation functions. In this strategy, Zn-Al layered double hydroxide (LDH)@cellulose was obtained by extracting cellulose from sugarcane husks, followed by in-situ growth of LDH nanosheets on the surface of cellulose. Then, asymmetric structured packaging material, namely cellulose acetate/LDH@cellulose (CALC) membrane, was prepared by the combination of electrospinning and hydrophobic modification. The characterization results confirmed that the CALC membrane exhibits asymmetric surface structure and wettability properties, endowing heat dissipation and liquid transportation for food packaging applications. Due to the asymmetric reflectivity and infrared emissivity, the CALC membrane exhibited excellent heat dissipation properties with a surface temperature of 10.3℃, which is lower than that of commercial food packaging materials. Furthermore, the excellent liquid transport properties of the CALC membrane are demonstrated by the fact that water can penetrate from the hydrophobic side to the hydrophilic side within 32 s, providing the appropriate storage temperature and dry environment for foods. In addition, compared with PE film, the CALC membrane also has antibacterial properties and UV resistance, which is beneficial to improving the storage conditions for foods. This study shows that the developed CALC membrane and corresponding design strategy can be extended for the preparation of other packaging materials for applications in research and food industrial fields.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 284-293"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Intelligent control of ginger far-infrared radiation and hot-air drying based on multi-sensor fusion technology","authors":"Yongsheng Pei ,&nbsp;Lin Fan ,&nbsp;Changzhi Wang ,&nbsp;Guizhong Tian ,&nbsp;Xiangyi Meng ,&nbsp;Zhenfeng Li ,&nbsp;Wanxiu Xu","doi":"10.1016/j.fbp.2024.12.009","DOIUrl":"10.1016/j.fbp.2024.12.009","url":null,"abstract":"<div><div>In this study, a far infrared radiation and hot-air drying (FIR-HAD) system with multi-sensor detection was developed. Flavor and image information of ginger slices were online monitored with a PEN3 electronic nose and computer vision throughout the whole drying process, respectively. Firstly, ginger slices were dried at four constant temperatures. The response signals of the W1W and W2W sensors (the two most responsive sensors in PEN3 electronic nose system), as well as Δ<em>E</em> (color difference), <em>BI/BI</em>_<em>0</em> (browning index of dried samples/ browning index of fresh samples), were determined to reflect flavor and color changes based on results from the multi-sensor results. The effects of various constant drying temperatures on the main chemical properties of ginger slices were also examined. The results indicate that the dried samples subjected to FIR-HAD at 60 °C had the highest content of 6-gingerol and 8-gingerol compared to other constant drying temperature. In addition, the antioxidant activity and total flavonoid content were also maintained at satisfactory levels under this condition. Then, a fuzzy logic control (FLC) strategy was developed to continuously adjust the output power for optimizing the FIR-HAD process. To determine fuzzy input parameters, the correlation analysis between the online detection signals and the main chemical properties was conducted based on the moisture ratio of samples. The FLC strategy was developed in two stages based on the results of the correlation analysis, with various control rules applied at each stage. The organoleptic quality and chemical quality of dried samples using FLC drying were significantly improved compared to the constant temperature drying. In addition, the FLC drying strategy achieved the highest gray relational degree value, a metric used to evaluate the overall performance of various drying strategies based on multiple indicators, in the assessment of drying time, color properties, and main qualities. This indicates that combining the FLC strategy with multi-sensor detection technology provides an advantageous optimal treatment for FIR-HAD.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 415-427"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recovery of health-promoting phenolic compounds from clove basil (Ocimum gratissimum L.) by aqueous extraction and ultrafiltration","authors":"Kristopher Rodrigues Dorneles,&nbsp;Amanda Carmelo da Rocha,&nbsp;Vicelma Luiz Cardoso,&nbsp;Miria Hespanhol Miranda Reis","doi":"10.1016/j.fbp.2024.12.005","DOIUrl":"10.1016/j.fbp.2024.12.005","url":null,"abstract":"<div><div>Clove basil, a medicinal plant found in tropical areas, presents significant phytochemicals with high antioxidant capacity. In this study, we investigated the extraction kinetics of phenolic compounds from clove basil leaves, followed by the concentration and purification of the extract by ultrafiltration. The extraction profile followed the pseudo-second-order kinetic model and the maximum total phenolic content (TPC) of 320.29 ± 1.82 mg of gallic acid equivalents (GAE) per g of dried extract (mg_GAE g⁻¹) was achieved after 120 min of aqueous extraction at 75 °C and solid: liquid ratio of 1:100. The DPPH assay revealed an antioxidant capacity of 2493.54 ± 77.61 µmol of Trolox equivalent (TE) per g of dried extract (µmol _TE g⁻¹) for the clove basil extract. The aqueous extract presented concentrations of 22.18 ± 0.16 and 5.96 ± 0.34 mg g⁻¹ for rosmarinic and chlorogenic acids, respectively, and significant quantities of other phenolic acids. Ultrafiltration through a 10 kDa polymeric membrane was efficient in producing a clear permeate stream by reducing 64.82 ± 7.77 % of total solids and 84.01 ± 1.13 % of turbidity. The membrane filtration retained 76.80 ± 0.59 % of polyphenol compounds and 52.52 ± 0.04 % of rosmarinic acid. Thus, the ultrafiltration process is an appropriate alternative for recovering and concentrating bioactive molecules from clove basil leaf extract.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 392-400"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Levulinic acid-based deep eutectic solvent and n-heptane for efficient oil extraction process from rubber seed","authors":"Mohammed Abobakr Al-Maari ,&nbsp;Hanee F. Hizaddin ,&nbsp;Adeeb Hayyan ,&nbsp;Khalid M. Abed ,&nbsp;Wan Jefrey Basirun ,&nbsp;Yousef Mohammed Alanazi ,&nbsp;Jehad Saleh ,&nbsp;Mohd Ali Hashim ,&nbsp;Bhaskar Sen Gupta","doi":"10.1016/j.fbp.2024.12.003","DOIUrl":"10.1016/j.fbp.2024.12.003","url":null,"abstract":"<div><div>Deep eutectic solvents (DESs) have attracted significant interest in chemical separation, particularly in the field of extraction processes. This study investigated the process of sono-energy-assisted oil extraction from rubber seeds using DESs as co-solvents in the presence of n-heptane and diethyl ether. Three DESs co-solvents were prepared from choline chloride (ChCl) as the hydrogen bond acceptor and glycerol (Gly), levulinic (LevA), and diethylene glycol (DEG) as the hydrogen bond donors. The kinetics and optimization of the operating parameters, including temperature, the mass ratio of seeds to organic solvent to DES, as well as extraction time, were examined. The highest yield of oil of 31.3 % was achieved using ChCl:LevA(1:2) and n-heptane at a temperature of 50°C, and a contact time of 60 min. The extraction temperature can be reduced using ChCl:LevA(1:2) in the presence of n-heptane compared to pure n-heptane, while the oil yield was enhanced by 3.3 %. Furthermore, a conductor-like screening model for a real solvent (COSMO-RS) was employed to elucidate the extraction mechanism where DESs could facilitate the disruption of the protective protein membranes surrounding the oil droplets. This is the first study for application of ChCl:LevA(1:2) as natural co-solvent for oil from rubber seeds and this co-solvent can contribute in energy saving required for oil extraction.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 368-377"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multi-scale convolution and dynamic task interaction detection head for efficient lightweight plum detection","authors":"Jiachun Wu ,&nbsp;Jinlai Zhang ,&nbsp;Jihong Zhu ,&nbsp;Yijian Duan ,&nbsp;Youyang Fang ,&nbsp;Jingyu Zhu ,&nbsp;Lairong Yin ,&nbsp;Jiahui Jiang ,&nbsp;Zhiyong He ,&nbsp;Yi Huang ,&nbsp;Yanmei Meng","doi":"10.1016/j.fbp.2024.12.007","DOIUrl":"10.1016/j.fbp.2024.12.007","url":null,"abstract":"<div><div>Automating fruit detection is crucial for boosting efficiency and ensuring high-quality produce. Plums, scientifically known as Prunus salicina, presents a unique challenge due to their soft texture, vulnerability to damage, and frequent instances of overlapping. These traits complicate manual inspection and present significant obstacles for automated systems. In addition, plum detection devices often face limitations in computing power and storage space, demanding high performance in terms of model lightweighting. To meet the requirements for detection performance and lightweighting in practical plum detection, we propose a novel, high-precision, lightweight plum detection model based on YOLOv8n, named Efficient Lightweight Plum Detector (ELPD). Our model introduces several innovations: we propose Potently Efficient Multi-Scale Convolution (PEMSConv) to enhance the model’s capability in extracting multi-scale features, improving detection accuracy while reducing model size. Additionally, we introduce Dynamic Task Interaction Detection Head (DTIDH) to enhance the interaction between classification and localization tasks, boosting detection performance while the use of shared convolution further reduces the model size and parameters. Moreover, we propose Focaler-Minimum Point Distance Intersection over Union (Focaler-MPDIoU), which enables the model to focus on the majority of samples in the dataset based on their difficulty, further enhancing detection performance. Focaler-MPDIoU also considers various geometric properties of bounding boxes, accelerating model convergence. Finally, we evaluate our model using a dataset from a plum orchard. In terms of detection performance, our model outperforms the baseline model with improvements of 2.03% in [email protected] and 1.02% in [email protected]:0.95. Regarding lightweight efficiency, our model achieves reductions of 32.53% in model size and 35.19% in parameters compared to the baseline.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 353-367"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"High-efficiency and eco-friendly extraction of brown algal polyphenols using an optimized alcohol-salt aqueous two-phase system","authors":"Hongyu Gan ,&nbsp;Yiruo Wang ,&nbsp;Qifeng Wei ,&nbsp;Xiulian Ren","doi":"10.1016/j.fbp.2024.12.011","DOIUrl":"10.1016/j.fbp.2024.12.011","url":null,"abstract":"<div><div>This study presents the development and optimization of an alcohol-salt aqueous two-phase system to extract and purify brown algal polyphenols from <em>Laminaria japonica</em> efficiently. A systematic investigation was conducted on the effects of various process parameters, including the type and concentration of alcohol and salt, temperature, and pH value, on extraction efficiency. Under optimal conditions, using 20 % ethanol and 22 % ammonium sulfate at 20 ℃ and a pH of 4, the extraction rate of polyphenols exceeded 80 % after three purification cycles, significantly enhancing antioxidant activity. Compared to traditional methods such as water-insoluble organic solvent liquid-liquid extraction and macroporous resin adsorption, the alcohol-salt aqueous two-phase system demonstrated superior performance, offering higher extraction efficiency and environmental sustainability. The recyclability of alcohol and salt further improved cost-effectiveness and reduced environmental impact. This study highlights the potential scalability and sustainability of the alcohol-salt aqueous two-phase system for producing high-purity natural antioxidants.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 378-391"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095946","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improve the energy efficiency of the fruit freeze-drying through the predictive analysis","authors":"Oznur Oztuna Taner ,&nbsp;Andaç Batur Çolak","doi":"10.1016/j.fbp.2024.11.028","DOIUrl":"10.1016/j.fbp.2024.11.028","url":null,"abstract":"<div><div>The considerable energy expenditure involved in the freeze-drying of foods justifies the development of innovative engineering techniques. Artificial intelligence will facilitate mass balance and energy efficiency in future food freeze-drying processes. This study assessed the energy and manufacturing efficiency of the freeze-drying facility through the application of artificial intelligence. Two distinct artificial neural network models were created utilizing real-time data from a factory located in an industrial zone that processed freeze-dried vegetables and kiwi fruit. Analyzing energy efficiency values and production was done using network models constructed from 20 experimental data sets. The Levenberg-Marquardt approach was employed to train neural networks with a multilayer perceptron architecture. The neural network models' prediction values were compared with the experimentally acquired data, and their performance was examined using several performance criteria. The evaluations carried out for 20 different scenarios revealed overall energy efficiency rates ranging from 25.8 % to 64.5 %. The considerable energy expenditure involved in the freeze-drying of foods justifies the development of innovative engineering techniques. Artificial intelligence will facilitate mass balance and energy efficiency in future food freeze-drying processes.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 261-271"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}